Basilica del Pruneto

Indicazione Geografica Tipica

Basilica del Pruneto is an unblended Merlot wine obtained from the cultivation of a small 1.9-hectare vineyard on clayey soil overlooking the ‘Conca d’Oro’ (Golden basin). The soil of this vineyard proved to be the most suitable to enhance the characteristics of this French grape variety. Vinified at a controlled temperature, Basilica del Pruneto matures for 18 months, in equal measure, in French Tronçais and Allier oak barriques, within which malolactic fermentation also occurs.

  • Vine:Merlot (clone: 181; rootstock: 110 Richter)
  • Vineyard location:Pruneto, Conca d’Oro and Panzano in Chianti
  • Exposure and altitude:south, 320 m ASL
  • Soil composition:silty-clay loam soil, originating from grey and olive green marl limestone and calcareous sandstone of ‘Argille scagliose’ (scaly clay) formation
  • Training system:spurred cordon
  • Planting density:5,900 vines/hectare
  • Vinification process: manual harvesting in late September, alcoholic fermentation at controlled temperatures in stainless steel tanks, breaking and soaking of the marc through manual pressing and pump-overs with air, spontaneous malolactic fermentation, maturation for 18 months in 225-litre medium- toasted French oak barriques (Tronçais and Allier), and bottle-aged for six months before sales start.

Indicazione Geografica Tipica

Basilica del Cortaccio, an elite vineyard in Cafaggio, comprises 4.2 hectares of Cabernet Sauvignon, with sensorial attributes that reflect a fine ‘terroir’, evoking the variety of origin. Produced for the first time in 1989, the Basilica del Cortaccio variety is grown according to the principles of organic farming.

  • Vine:Cabernet Sauvignon (clones: 338-118-191-151- 169; rootstock: 110 Richter)
  • Vineyard location:Cortaccio, Conca d’Oro and Panzano in Chianti
  • Exposure and altitude:south-west, 355 m ASL
  • Soil composition:silty-clay loam soil, originating from grey and olive green marl limestone and calcareous sandstone of ‘Argille scagliose’ (scaly clay) formation.
  • Training system:spurred cordon
  • Planting density:7,200 vines/hectare
  • Vinification process: manual harvesting in mid-October, alcoholic fermentation at controlled temperatures in stainless steel tanks, breaking and soaking of the marc through manual pressing and pump-overs with air, spontaneous malolactic fermentation, maturation for 18 months in French oak (Tronçais and Allier) barriques that have been used once previously (medium-toasted), and bottle-aged for six months before sales start.